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Oma's Authentic Beef Rouladen – German Beef Rolls

German beef rolls (rinderrouladen) are one of my all-time favorites. Tender beef, savory filling, and rich, delicious gravy.

Ingredients:

• 6 slices beef top round (see hints below)
• salt and freshly ground black pepper, to taste
• regular or Dijon mustard
• 3 slices (~ 90 g) lean bacon, cut into pieces
• 3 garlic dill pickles, sliced
• 1 (~ 150 g) onion, sliced
• 2 tablespoons (30 g) butter
• 1 - 2 cups (240-480 ml) water
• 1 - 2 tablespoons (8-16g) cornstarch

Instructions:

1. Season the thin beef slices with salt and pepper. Thinly spread mustard on top of each slice. 
2. Place the bacon, pickles, and onions on one end of each slice.
3. Roll up the slices, tucking the ends in. Secure each roll with a skewer, wooden cocktail pick, or string.
4. Heat the butter in a large frying pan over medium heat. Brown the rouladen well on all sides. Do not crowd them in the pan. Do this in small batches, if necessary. Add extra butter, if needed.
5. Once the rouladen are well browned, remove them from the pan. Then add the hot water to the pan, gently stirring up the browned bits. Return all the rouladen and any accumulated juices to the pan, bring to a simmer, and cover.
6. Simmer gently for about 1½ hours.
7. Remove the rouladen. To thicken the gravy, combine the cornstarch with a little cold water and stir into the simmering liquid until slightly thickened.
8. Season the gravy to taste with salt and freshly ground black pepper. If you wish, add sour cream to the gravy.
9. Remove skewers, picks, or thread from the rouladen.
10. Ladle gravy over the tender beef roulades to serve.

Notes/Hints:

• Have a butcher cut beef top round into thin slices, about ⅜-inch thick. Each slice should measure at least 6 inches by 4 inches. Gently pound the meat until it is about ⅛-to ¼-inch thick. Be careful not to put holes in the meat. The larger the slice, the easier it is to roll up.
• Some add pickles, others don't. Some add vegetables, others minimize the fillings. Use Black Forest ham instead of bacon. Use spicy brown mustard for a little heat.
• You can use beef broth or beef stock instead of water.
• If you want to use your crock pot, in step 5 put everything into the slow cooker and cook on high for about 4 hours or low 6-8 hours.
• You can also make rouladen in your pressure cooker.
• Take a look at What to Serve with Rouladen.

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Unless otherwise noted recipe, images and content © Just like Oma | justlikeoma.com 

Recipe updated: October 26, 2025